Braising, stewing or shin?
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- Stokey Sue
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Re: Braising, stewing or shin?
jeral wrote:My reason for posting is actually to ask if anyone has managed to source pearl onions?
I have some in the freezer - they came from Waitrose via Ocado, before they switched to working with M&S, they are actually form Picard in France, and it seems Ocado still sell the Picard ones, also worth trying M&S who sell some Picard products
https://www.ocado.com/products/picard-p ... -366298011
Binky wrote:pearl onions - are they the same as cocktail onions?
The actual onions are similar but they are frozen raw (or sold raw I suppose!) not pickled
Re: Braising, stewing or shin?
They’re available as frozen silver skin onions via Amazon if you use them.
- Pepper Pig
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Re: Braising, stewing or shin?
Iceland do them too but not regularly.
- Stokey Sue
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Re: Braising, stewing or shin?
Iceland don't regularly do broad beans
Weird
Weird
Re: Braising, stewing or shin?
Frozen broad beans are pretty ‘seasonal’ as demand usually outstrips supply and the supermarkets run out. They’re not very widely grown.
- Stokey Sue
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Re: Braising, stewing or shin?
There's a particular problem with Iceland - I live about 400 m from a large branch, and I don't think I've ever seen them there, although I have looked and asked, I buy them from Morrison's who have them more often than not when I want them
- Placitasgirl
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Re: Braising, stewing or shin?
I love Boeuf Bourguignon but have to say I've been completely converted to making it with Ox Cheek. Cooked really long and slow this results in an incredible dish. Not traditional of course and I'm sure would have French cooks waving their wooden spoons at me in disgust, but it really is fabulous.
Re: Braising, stewing or shin?
So what do Burgundians do with beef shin and ox cheek I wonder? Would they cook it long and slow in the local wine with onions, carrots and herbs ... and if they do what do they call it?
Or maybe they don't call any of it anything? Is it only restaurants that need to name and define a dish? When the Bergundian farmer asks his wife what's for supper does she say Boeuf Bourgignon or does she say I'll stew some beef in red wine?
Or maybe they don't call any of it anything? Is it only restaurants that need to name and define a dish? When the Bergundian farmer asks his wife what's for supper does she say Boeuf Bourgignon or does she say I'll stew some beef in red wine?
- Stokey Sue
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Re: Braising, stewing or shin?
As I said, my view is that a dish named boeuf bourguignon is not a regional dish but a mainstay of the cuisine bourgeois, found in restaurants across France, and when looking for a recipe that’s the version I’d look for - which is why I cited and linked to Chef Simon, who (as recommended by Ian) is usually a reliable source of current versions of bourgeois recipes
I suspect that the locals would put shin of beef mainly into one of the many variants of pot au feu or other similar dishes
I suspect that the locals would put shin of beef mainly into one of the many variants of pot au feu or other similar dishes
- Pepper Pig
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Re: Braising, stewing or shin?
Now you’re making me think of Franglais!
- Stokey Sue
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Re: Braising, stewing or shin?
Pepper Pig wrote:Now you’re making me think of Franglais!
Mum gave OH. the Miles Kington books - he found them hi,arious
- Pepper Pig
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Re: Braising, stewing or shin?
Miles Kington was very funny indeed! A fellow double bass player.
Re: Braising, stewing or shin?
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The 3-Day (But So Worth It!) Beef Bourguignon
https://www.frenchtoday.com/blog/french ... on-recipe/
The 3-Day (But So Worth It!) Beef Bourguignon
https://www.frenchtoday.com/blog/french ... on-recipe/
- Stokey Sue
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Re: Braising, stewing or shin?
That’s fairly close to what I do, as he says it’s not really 3 days work just a bit of work on each of 3 consecutive days
But two glaring errors
Paleron is blade/feather from the shoulder
Cotes du Rhône is not Burgundy, it’s from a different region, and more to the point, the grape is Syrah (Shiraz) which isn’t ideal, I’d stick to pinot noir if possible, UK supermarkets sell generic Pinot from Rumania or Chile which works well
But two glaring errors
2kg (~4 lb) of boneless braising beef meat (cross-rib roast or shin). In France the cut is called: “Paleron“
Paleron is blade/feather from the shoulder
2 bottles of Burgundy red wine (like a Cote du Rhone or Pinot Noir) (du vin rouge de Bourgogne -m)
Cotes du Rhône is not Burgundy, it’s from a different region, and more to the point, the grape is Syrah (Shiraz) which isn’t ideal, I’d stick to pinot noir if possible, UK supermarkets sell generic Pinot from Rumania or Chile which works well
- Meganthemog
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Re: Braising, stewing or shin?
The OP wanted a slow cooker recipe, but I am in agreement with Gruney that you don't get the depth of flavour from a slow cooker. This recipe looks far better in that it marinades the meat and then cooks it slowly but in a conventional oven so you get the crusty bits on the side of the casserole dish. I know this post started some time ago!
- MagicMarmite
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Re: Braising, stewing or shin?
The recipe looks fantastic.
I'm going to treat myself to cooking it next month.
It's a bit extravagant just for me, but it'll freeze brilliantly
I'm going to treat myself to cooking it next month.
It's a bit extravagant just for me, but it'll freeze brilliantly
Re: Braising, stewing or shin?
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I did the 3 day recipe and it was excellent. I used expensive beef, neither raising, stewing nor shin (was given some tenderloin/filet tips/chunks and had to use asap) and I used an inexpensive medium/light bodied cabernet sauvignon, which was perfectly fine. I love burgundy/pinot noir but I'm not a stickler when it comes to cooking wine. I'd have picked up a pinot noir but didn't so used what I had in. Simmering the wine and veg for ten minutes prior to marinating worked well. Marinating overnight really makes the dish. Cooked it low n slow on the stovetop for several hours then waited until the following day to serve.
Re OP, am sure a slow cooker would be fine as the all the browning and sizzling is done prior to the slow simmering.
I did the 3 day recipe and it was excellent. I used expensive beef, neither raising, stewing nor shin (was given some tenderloin/filet tips/chunks and had to use asap) and I used an inexpensive medium/light bodied cabernet sauvignon, which was perfectly fine. I love burgundy/pinot noir but I'm not a stickler when it comes to cooking wine. I'd have picked up a pinot noir but didn't so used what I had in. Simmering the wine and veg for ten minutes prior to marinating worked well. Marinating overnight really makes the dish. Cooked it low n slow on the stovetop for several hours then waited until the following day to serve.
Re OP, am sure a slow cooker would be fine as the all the browning and sizzling is done prior to the slow simmering.
- Gillthepainter
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Re: Braising, stewing or shin?
That recipe looks fabulous, Zero.
As beef bourgignon isn't just a chuck it in a pot and simmer, it's nice to see one that goes that bit extra.
I made one for our Christmas dinner, using a bottle of wine from Orange, Provence; pushing the boat out as it was a special occasion.
It really is a great dish. I might make it for Tony this weekend.
If he fancies beef. Nice spot.
As beef bourgignon isn't just a chuck it in a pot and simmer, it's nice to see one that goes that bit extra.
I made one for our Christmas dinner, using a bottle of wine from Orange, Provence; pushing the boat out as it was a special occasion.
It really is a great dish. I might make it for Tony this weekend.
If he fancies beef. Nice spot.
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